Moroccan 'Couscous' Salad

Adapted from a recipe in the WilliamSonoma Salad cookbook but uses quinoa instead for a gluten free salad

Cuisine: Mediterranean

Main Ingredient: Quinoa

Category: Salad

Difficulty: 1/10

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Moroccan 'Couscous' Salad

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1/4 cupolive oil; plus 2 Tbsp
1yellow onion; finely chopped
2 clovesgarlic; minced
2 3/4 cupschicken broth
salt and freshly ground pepper
1 1/2 cupsquinoa
3/4 cupslivered almonds
1 15-oz canchickpeas; rinsed and drained
1red bell pepper; seeded and chopped
3/4 cupbrine-cured black olives; pitted and chopped
lemon juice; from 1 lemon
1/4 cupfresh flat-leaf (Italian) parsley; finely chopped


11. Prepare the quinoa
2 In a large saucepan over medium-low heat, warm 1 tablespoon of the oil. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook for 1 minute longer. Add the broth, 1/2 salt, and several grinds of pepper and bring to a boil. Add the quinoa and cook as directed on the quinoa package.
3 2. Toast the almonds
4 Meanwhile, in a large frying pan over medium heat, warm 1 tablespoon of the oil. Add the almonds and toast, stirring, until crisp and golden, 5-7 minutes. Transfer to a plate.
5 3. Assemble the salad
6 Fluff the quinoa with a fork. Add the toasted almonds, chickpeas, bell pepper, olives, lemon juice, parsley, and 1/4 cup oil to the couscous. Toss gently to combine. Taste, adjust the seasoning with salt and pepper, and serve.
Gluten Free
  • Moroccan 'Couscous' Salad

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